Enchiladas with a slow cooked beef. Mexican Cuisine.

Seriously, these enchiladas are amazing, they just melt in your mouth. I have made them a few times and this is the recipe, that i prefer using after my trials. First of all, i do not like minced meat, not sure, what i don’t like about it, but that is what it is. And of course for my enchiladas i am using succulent and juicy slow cooked beef. I used scotch fillet for this dish, and i think it’s perfect, but i am sure any other good quality fillet will be as good.

I made my own tortillas (recipe in my other post) and i froze, the once were left after i made quesadillas, and it was a perfect number for my enchiladas (7 exactly what i needed to fit in my baking dish).


Beef fillet- 400 g (i have 2 pieces 200 g each).

Onions-2 chopped.

Cheese- i used cheddar- 500 g, grated.

Garlic- 3 cloves.

Coriander, cumin, chili, salt, sugar- 1 teaspoon each.

Tortillas- 7

Tomato sauce- 350 g, bottle or a can.

Water- 1 cup.

Jalapenos- canned- 1/3 of a cup, chopped.

Fresh coriander- 1/3 of a cup, chopped.

Oil for frying.


Heat an oil in a pan and fry beef stakes for 3 minuets on each side, till nice and browned in places. Set aside.

In the same pan, add onions and cook, stirring for a 5 minuets. Add all your dry ingredients and garlic, stir for a minuet, add water and tomato sauce, get to a boiling point and return your meat to a pan.Reduce the heat toย aย low and cook till beef could be easily broken with a fork (should take about 1 hour and 40 minuets).


Mix half of the cheese with jalapenos and fresh coriander.

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When it’s done, take a meat out and break it in pieces.

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Pour a sauce in a wide container.

Pour some of the sauce at the bottom of your baking dish.

Now start assembling.

Dip tortilla in a warm sauce, lay down on a clean assembling surface. In a middle put some meat, cheese, jalapeno,coriander mixture on top roll it tightly and put in a baking dish, sealed side down.

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Repeat the process with the rest of the tortillas. Pour the remaining sauce on top, spread the other half of the cheese,cover with foil ,and bake at 200 C for 30 minuets, then take the foil out, increase the temperature to a 250 C and bake for 5 more minuets.

Take it out and let it rest for 10-15 minuets. then i like to draw a line between each enchilada, makes it easier to serve.

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